Bluteuse: machine used to separate bran from starch-constituted flour. Chemical equation: the representation of the chemical reaction between two molecules. Colloid: suspension of one or several substances homogeneously dispersed in another substance, constituting a system of two separate phases. For example, liquid or semi-solid suspensions. Cosmetic: according to article L.5131-1 of the French Public Health Code, a cosmetic product is “a substance or preparation designed to come into contact with various surfaces of the human body, including the epidermis, hair, nails, lips and genitalia, or with the teeth and oral mucus, for the exclusive or primary purpose of cleaning them, perfuming them, modifying their aspect, protecting them, maintaining their condition or correcting their odors.” Cosmetology: term defined at the September 1935 International Congress of Dermatology in Bucharest. Initially, the term referred to the science of embellishment in general, including its dermatological, chemico-pharmaceutical, medical and medico-social aspects. More generally, the term refers today to the sciences and know-how involved in the creation of a cosmetic product. Enfleurage: method of extraction or maceration (hot or cold) of floral products, using the property of certain fats to absorb and retain the odorous principles. Eosin: red-orange dye resulting from syntheses with drying properties. Fake mole: fake moles made out of black material started being used as early as the 17th century to contrast with the whiteness of the complexion or to hide an imperfection. Fatty acid: carboxylic acid with a long carbonated chain, more or less saturated; the main constituent of lipids. Galenics: the science of the elaboration of medicines, by extension the science of formulation. Glyceroled starch: semi-solid preparation, translucent starch- and glycerin-based gel, destined to be applied on the skin. Glycol: organic chemical compound comprising two hydroxyl groups (one oxygen atom linked to one hydrogen atom). Granulometry: the granulometry of a powder is the statistical size distribution of the particles it is comprised of. Hydroxyl value: index used to characterize the number of hydroxyl groups present infat, and therefore its relative hydrophilicity (ability to combine with or attract water). Iodine value: index used to determine the amount of unsaturation in fatty acids via the measurement of iodine fixation. |
